Description
Rhubarb Cinnamon Pecan Cake is a moist and tender dessert combining the tangy brightness of fresh rhubarb, warm cinnamon spice, and crunchy toasted pecans. This cake balances sweet, tart, and nutty flavors perfectly, making it an ideal treat for any occasion, from casual gatherings to elegant afternoon teas.
Ingredients
Scale
Fruits and Nuts
- 1 ½ cups fresh rhubarb, chopped into ½ inch pieces
- 1 cup chopped pecans, toasted
Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ cup milk or buttermilk
Instructions
- Prepare the Rhubarb: Wash and chop the fresh rhubarb into small ½ inch chunks to ensure even distribution throughout the cake, providing a signature tart flavor in every bite.
- Toast the Pecans: Lightly toast the chopped pecans in a dry skillet or oven until fragrant and golden to enhance their flavor and add a delightful crunch.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, and salt to support the cake’s rise and balance the flavor profile.
- Cream Butter and Sugar: Using a mixer, cream the unsalted butter and sugar together until light and fluffy, incorporating air for a lighter cake texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time until fully incorporated, then mix in the vanilla extract to add a rich, aromatic note.
- Combine Wet and Dry Ingredients: Alternately add the dry ingredients and milk (or buttermilk) to the butter mixture, beginning and ending with the dry ingredients. Mix gently just until combined to avoid a dense cake.
- Fold in Rhubarb and Pecans: Gently fold the chopped rhubarb and toasted pecans into the batter, taking care not to overmix to keep the fruit intact and the nuts crunchy.
- Bake: Pour the batter into a greased or lined cake pan. Bake at 350°F (175°C) for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool before slicing to let the flavors develop fully.
Notes
- Use fresh rhubarb for the best texture and flavor; frozen rhubarb may add excess moisture.
- Gently fold ingredients to prevent overmixing and maintain a tender crumb.
- Always toast nuts before adding to boost flavor and prevent sogginess.
- Use an oven thermometer to ensure accurate baking temperature and avoid underbaking or overbaking.
- Allow the cake to cool completely before serving to enhance flavor melding.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (based on 10 slices)
- Calories: 320 kcal
- Sugar: 22 g
- Sodium: 180 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 65 mg